I've alway thought of making dulce le leche at home as a bit of molecular gastonomy. It's pretty easy, just simmer a can of sweetened condensed milk on your stove top for a few hours and the contents of the...
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Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,...
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Cornmeal crêpes are a little heartier than French crêpes, much yellower, and taste distinctly tortilla-like even while retaining the pliant texture of the classic crêpe.
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Christians have Blitzen; Jews have blintzes. Close, but not quite the same thing. The first is a reindeer, while the second is a traditional Jewish dish in which thin pancakes encase a creamy filling of cheese or fruit. I...
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The following recipe is from the February 6th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although I love ordering blintzes at restaurants, I've never thought of making them until I read...
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